Recipe
Ingredients
- 4-5 garlic cloves (minced)
- 1 tablespoon dark cocoa powder (unsweetened)
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 tablespoon oregano (Mexican if you have it)
- Kosher salt & black pepper (to taste)
- 3-3½ pounds pork shoulder roast (trimmed)
- 1 small red onion (diced)
- 4 ounce can mild green chilies
- 28 ounce can diced tomatoes
- 15 ounce can red kidney beans (drained and rinsed)
- 15 ounce can black beans (drained and rinsed)
- 3 tablespoons tomato paste
- 2 teaspoon liquid smoke
- 1 cup chicken broth
For Serving (optional)
- Mexican cheese blend (finely shredded)
- red onion (diced)
- fresh cilantro (chopped)
- sour cream
Instructions
- Combine garlic, cocoa powder, chili powder, cumin, cayenne pepper, oregano, salt and black pepper in a small bowl.
- Rub pork roast with seasoning mixture on all sides and place in the crock of a 5 or 6-quart slow cooker.
- Arrange the onion, chilies, tomatoes and beans around the roast around the pork. Pour the tomato paste, liquid smoke and chicken broth on top. Stir the ingredients on each side of the pork to combine.
- Cover and cook on high for 4 hours, or on low for 8. Do not remove lid while cooking.
- When cook time is complete, shred the pork with two forks. Allow the pork to rest in the juices for about 10-15 minutes to absorb more flavor.
- Serve with desired toppings on the side.